Instant Rice Flour Dosa Recipe
Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Instant Rice Flour Dosa
Instant Rice Flour Dosa
This recipe for instant rice flour dosa can be prepared very quickly and tastes yummy. No soaking, grinding or fermentation is required, so the process is very easy—perfect for days when you want to prepare something quickly and without much effort. Serve it with chutney or sambar on the side, and you have a delicious, fuss-free breakfast, snack or dinner.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
5 min | 10 min | 15 min | 3 servings |
Ingredients
- 1 cup rice flour, fine variety
- 3 teaspoons semolina (suji or rava)
- 1 cup curd, avoid using sour type
- Salt, as needed
- 1-2 teaspoons oil, or as needed
- 1 cup water, or as needed
Instructions
- In a mixing bowl or vessel, add the rice flour.
- Add the semolina or suji (cream of wheat, I used a fine variety here).
- Add the curd as well as the salt to taste.
- Mix carefully without forming lumps (you can use a whisk to avoid forming lumps).
- Add water little by little to prepare batter (batter should not be watery).
- Heat a dosa tawa (skillet). Smear 1/2 teaspoon of oil and pour the prepared batter over the tawa. Don't rotate batter in a circular motion, as you would for other dosas. Just pour the batter and spread gently.
- Cover the tawa with a lid and allow the dosa to cook on medium flame.
- Once it cooked completely, flip the dosa and cook the other side, too.
- Serve hot with chutney or sambar of your choice.
Photo Guide
In a bowl or vessel, add the rice flour (use a fine variety).
Read More From Delishably
Add the semolina (or suji or cream of wheat).
Add the curd and salt to taste (avoid sour curd).
Prepare the batter by slowly adding water. Avoid forming lumps.
The consistency of the batter should be neither too thick nor too thin.
Heat a dosa tawa very well. Smear 1/2 teaspoon of oil and pour the prepared batter over the hot tawa. Do not spread the batter too much. Just pour the batter and spread a little. You don't need to get a perfect circle.
Cover and cook on medium flame. Once cooked completely, flip the dosa to cook the side. (You can see how it is a light golden brown). Repeat the process with the remaining batter.
Serve hot and enjoy this easy and quick dosa with chutney or sambar of your choice.
Notes
- For best results, use a fine variety of rice flour.
- If you don't like plain dosa, you can mix in finely chopped onion, green chilies and coriander leaves to the batter or on top of dosa. It enhances the taste, too.
- Before pouring each batch of batter into the pan, be sure to mix the batter well. Sometimes you may need to add more water to maintain a pouring consistency.
- Don't omit the semolina, as this is what makes the dosa crispy.
- When pouring, don't overlap the batter. This will make the dosa too thick and it won't taste good. Try to make thin dosas.
- If you have difficulty in spreading dosas, add a bit more water, mix properly and try again.
